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Turkey and Feta Kebabs |
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| Serves 4 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
500g 7% fat turkey mince
100g feta, crumbled
2 spring onions, trimmed & finely chopped
1 lemon, zested and juiced
2 tbsp parsley finely chopped
1 tbsp olive oil 1 cucumber, halved & deseeded
160g thick Greek-style yogurt
2 tbsp mint leaves finely chopped (optional)
320g cherry tomatoes, quartered
½ red onion, thinly sliced
4 wholemeal pittas
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Soak eight wooden skewers in
warm water for 15 minutes. Mix the mince, feta, spring
onions, lemon zest and parsley in a large bowl. Season and
use wet hands to shape the mixture around the skewers.
Drizzle with the oil.
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Put a griddle pan on a medium
heat, or heat the grill to medium and, once hot, cook the
kebabs for 10-12 minutes, turning occasionally until
cooked through.
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Meanwhile, coarsely grate the
cucumber. Transfer to a clean kitchen towel and gently
squeeze out any excess liquid into the sink. Mix the
cucumber with the yogurt, garlic, mint and half the lemon
juice in a bowl, and season. Combine the tomatoes with the
red onion and remaining lemon juice, and season.
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Warm the pittas following pack
instructions, then halve and serve with the kebabs,
tzatziki, and tomato and onion salad.
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DAILY
DINNERS 
